Vegan Japanese Curry

2 potatoes
1 carrot
1 onion
2 1/2 cups vegetable broth
1 tsp garlic, grated
1 tbsp ginger, grated
1/4 cup red wine
1 tbsp curry powder
1 bay leaf
1 tbsp ketchup
1 tbsp worcestershire sauce
1/2 tbsp soy sauce
1 potato, grated
salt and pepper
cooked rice

Cut two potatoes and carrot into bite-size pieces. Cut onion into wedges.
In a pot, combine vegetable broth, garlic, ginger, red wine, curry powder, and bay leaf. Add the cut vegetables and bring to a boil.
Add ketchup, worcestershire sauce, soy sauce, cover, and cook on medium heat for 20 minutes.
Add grated potato and cook until thickened. Season with salt and pepper to taste.
Serve the curry with rice.

Slightly altered from https://www.youtube.com/watch?v=tGQdSU229lA